Peel, de-seed and cut the pumpkin into bite size pieces
Heat the coconut oil in a large pot
add the ginger and the pumpkin
cook until slightly soft but before it turns brown
Add in the water, bring to a boil and reduce to simmer
cook approx 20 minutes or until the pumpkin is nice and tender
Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy.
Add in the coconut milk and add salt and pepper to taste. Warm on stove top if serving hot.
This soup is delicious served either hot or cold
Garnish with some fresh ground pepper and onion chives